Healthy Avo Smash, poached Egg and Eggplant

MAKE BREAKFAST AMAZING AGAIN.

and make it at home.

SO many people spend anywhere between 15 – 30 dollars on their Sunday brunch, each week! Now, if you are willing to put in the 10 minutes of time it will take to make the food, you are going to save so much money. This particular recipe is so simple and easy, and you can actually make most the elements ahead of time and keep them in the fridge to use in other recipes. To top it off, there are plenty of ways to tweak this recipe for a new flavour each and every time, that way each Sunday will be amazingly special.

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Here comes the tricky part – the avocado. Why is it tricky? How many times have you cut open an avocado thinking it is the right softness to use, only to find it horribly hard or yucky and black? Oh it happens to all of us. The trick is to just understand the firmness. When you grab the avo, I normally do this with my non-writing hand to check, it should be firm enough to give a little resistance, but soft enough that you can push the skin in. Some people seriously have a knack for this.

To the avocado I always add some kind of cheese. In this recipe I went for cream cheese, but some delicious crumbly feta or ricotta are perfect substitutes. If you are vegan, then go ahead and add just a touch of Silken tofu to add a delcious creamy element to the avocado smash. I also add a hint of sumac because I just love the tangy spice that it provides, a squeeze of lime, which preserves the green color, and some parsley too. If not parsley you can add chives, or dill even to just freshen up the avocado even more. You can also add a touch of paprika if you like a little heat to your breakfast.

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In terms of the egg, I went for a yummy runny yolk by poaching my egg, but my parents personally love a good ol’ sunny side up. So no matter what the preference, you can use it. If you prefer scrambled, then add some of the cheese you used in the avo smash to the eggs. To poach the egg – I cannot believe I forgot to take photos! – add a touch of lime juice or vinegar to your pot of hot water. Once the water comes to a rolling boil, generate a vortex by making circles in the water using the end of a spoon. I like to crack the egg into a little bowl before Β this point to make life a little easier because once the vortex has been made, you just want to slide the egg straight into the centre, slowly and gently. The egg should swirl around and essentially fold up on itself. I remove the egg as soon as I can see that the white has cooked off using a slotted spoon, but keep cooking the egg to your liking. Make sure you set it aside to dry off a little on some kitchen paper.

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Now this is the part I do beforehand. The roasted eggplant and the tomato-basil sauce. Stay tuned for the recipe, but any kind of tomato relish or even left over pasta sauce would work well. For the eggplant, I cut it up in thin slices and placed them in a roasting tray. I coated the eggplant generously with olive oil, paprika, salt and pepper and roasted them at 180 degrees celcius, until the eggplant is beautifully golden and soft and has started to caramelise a little.

Here is the recipe card for this particular breakfast recipe!

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Chorizo Scotch Eggs

Scotch eggs have always been a bit of an indulgent favourite of mine. I love cracking into the crisp crust and breaking into the oozing egg yolk inside. I had a go at this recipe, some time ago. Now,Β in my first attempt… the eggs ended up a little too cooked. I didn’t quite master the oozing eggs. But hey, it’s all a learning experience, and they still tasted wonderful. I prefer my scotch eggs with a Β thick crust, so feel free to tweak this recipe according to your taste πŸ™‚ Second time around… nailed it! The yolk was deliciously runny and turned out perfect.

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The recipe itself is really easy, but the technique can be a little tricky. The key is to 100% master the rolling of the meat around the egg without any cracks. It takes some time to really get a seamless coating, and can be done by using the heat from the palms of your hand and cupping the egg well. Remember, take your time with this. There’s nothing worse than having a cracked.

Here is the recipe!

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And that’s it! These are super fun to make, and are a really wonderful treat for any celebration. I’ve always thought of scotch eggs as a really yummy winter breakfast in bed sort of thing. Combine the breakfast with a fresh glass of juice or coconut water and there you go πŸ™‚

 

Slightly healthy Peach Waffles

I actually made this a while ago, but only just decided to write this recipe up. Waffles are such a fun pick me up… I love making them for my sister. In fact whenever I make waffles or pancakes… it’s for my sister or my friends.

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I don’t know if that is a good thing or not…

Also. Say hi to my lazy sunday pjs πŸ™‚ Yup. I cook in my pajamas.

Point is. I love waffles. My waffle maker is a little cheap, and to crisp them up a little extra I have to pop them into the oven for a bit. No shame in that. We all have fallen prey to super cheap discounts only to find them… well… not 100% perfect. It happens. We just have to find a solution to it.

In terms of waffle makers, if you don’t have one, you can alternatively use a griddle pan! Otherwise head over to kmart or target or a second hand store to grab a fairly cheap one πŸ™‚

A couple of important points for the waffles. To make them AWESOME you need to do two things,

  1. butter the entire cooking surface of the iron or pan
  2. add a touch of butter to the batter.

I have literally no idea why adding butter to the batter helps, but whenever I add it… the batter turns out fabulous.

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Now like I said, this recipe is only slightly healthy πŸ˜› I used one part of plain flour, 1 part of self raising flour, and one part of almond meal. Oh and will some chia seeds too. πŸ˜› I think I have a slight addiction to chia seeds…

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Now for the topping, I used some left over syrup from the christmas roast the day before. My best friend made a Delicious coconut and lemon cake with a lemon and cardamon syrup. The syrup itself is super simple! Some sugar, some cardamon, and some water. Add a bit of butter to give it colour. Our syrup was thrown out twice in one day because it was mistaken for water. I added some fresh whipped cream and silvered almonds too πŸ˜›

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